Persimmon cookies are a delicious and easy-to-make treat that is perfect for the fall season. They are made with a simple dough that is flavored with persimmons and then baked until golden brown. Persimmon cookies are a great way to use up persimmons that are ripe and in season.
Details
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup chopped persimmons
Instructions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
5. Beat in the egg and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the chopped persimmons.
8. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
10. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
FAQ
A: Persimmon cookies are so good because they are made with a combination of sweet and tart flavors. The persimmons add a delicious fruity flavor to the cookies, while the brown sugar and butter create a rich and decadent flavor.
A: The best persimmons to use for cookies are Hachiya persimmons. Hachiya persimmons are a variety of persimmon that are very sweet and have a soft, mushy texture. They are perfect for baking because they do not need to be peeled or cored.
A: To make persimmon cookies ahead of time, bake them according to the recipe and then let them cool completely. Once they are cool, wrap them individually in plastic wrap and then place them in a freezer bag. The cookies can be frozen for up to 3 months. When you are ready to eat them, thaw them overnight in the refrigerator and then warm them in the oven for a few minutes before serving.
Pros
Persimmon cookies are a delicious and easy-to-make treat that has many benefits. Here are some of the pros of persimmon cookies:
- They are made with healthy ingredients.
- They are naturally gluten-free and vegan.
- They are a great source of fiber and vitamins.
- They are a delicious way to enjoy persimmons.
Tips
Here are some tips for making persimmon cookies:
- Use ripe persimmons. Ripe persimmons are soft and mushy, and they will have the best flavor.
- Don’t overbake the cookies. Overbaked cookies will be dry and crumbly.
- Let the cookies cool completely before storing them.
- Enjoy persimmon cookies with a cup of tea
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup finely chopped persimmons
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
To prevent the persimmons from becoming too mushy, add a tablespoon of cornstarch to the dough.
375 degrees F (190 degrees C)
To make persimmon cookies without flour, you can use oat flour, almond flour, or a gluten-free flour blend. You can also use a mixture of ground nuts or seeds, such as ground almonds, walnuts, or sunflower seeds.
1. Use ripe persimmons. The fruit should be soft and slightly squishy.
2. Purée the persimmons before adding them to the dough. This will help to create a smooth, even texture.
3. Chill the dough for at least 30 minutes before baking. This will help to prevent the cookies from spreading too much.
4. Bake the cookies at a low temperature (325 degrees F) for 10-12 minutes. This will help to prevent them from becoming too brown.
5. Let the cookies cool completely before storing them. This will help to keep them from becoming soggy.
You can use 1 cup of mashed bananas, or 1 cup of applesauce, or 1 cup of pumpkin puree in place of the persimmons.